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Peanut Butter Rocky Road Bars – an old fashioned favourite!

Peanut Butter Rocky Road Bars. A quick & easy, no bake, old fashioned favourite with marshmallows suspended in a luscious combination of peanut butter and chocolate; with the crunch of roasted peanuts too, if you like.

Peanut Butter Rocky Road Bars

I always think of my Nan Morgan whenever I make these Peanut Butter Rocky Road Bars. It was one of those treats that she always seemed to have on hand.

I remember she made these in a plain version with a can of Fussell’s thick cream stirred into melted chocolate too. All 24 of her grandchildren must have eaten thousands of those over the years in her kitchen in Port-de-Grave.

I also remember this version which she made in later years but I don’t recall her ever using the peanuts in it. That was my addition because Im partial to a change in textures and tastes. You can easily leave them out if you like. If you are a person who likes the salty-sweet combination, try using salted peanuts instead! I love that too.

For another no-bake treat, one of our most popular recipes of the last 9 years comes from Nan Morgan’s kitchen as well. In the lead up to Christmas, it becomes even more popular because they are so freezer-friendly and can be made weeks in advance. Give Nan’s fudgey chocolate Snowballs a try too.

Peanut Butter Rocky Road Bars

Like this Peanut Butter Rocky Road Bars recipe?

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Peanut Butter Rocky Road Bars - a quick & easy, no bake, old fashioned favourite with marshmallows suspended in a luscious combination of peanut butter and chocolate; with the crunch of roasted peanuts too, if you like.

Course:
Cookies

Cuisine:
North American

Servings: 2dozen cookie bars

Author: Barry C. Parsons

Ingredients

1/3cupbutter

3/4cupsmooth peanut butter

2cupschocolate chips

1ozbag mini marshmallows250g or 10

1cuproasted peanutsoptional

1/2cupdried unsweetened or sweetened coconutoptional

Instructions

Lightly grease a 9x9 pan and line with parchment paper. You can dust the bottom with 1/4 cup of the coconut if you are using it.

In a medium saucepan, melt the butter and peanut butter together, then melt in the chocolate chips. As soon as the chocolate chips are melted, take it off the heat. You do not want to overheat this mixture.

Add the marshmallows and peanuts to a large mixing bowl.

Pour in the chocolate mixture and fold until the marshmallows are all covered in the chocolate mixture.

Spread into the prepared pan and sprinkle the other 1/4 cup of dried coconut on top if you are using it.

Chill for 3-4 hours before cutting into squares or bars. I find that a serrated bread knife works well.

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Hi, I'm Barry. I'm Dad to 2 amazing kids, author of 3 best-selling cookbooks, a freelance food writer & full time blogger. My lifetime love of cooking & baking has led me to share over 1600 recipes on this blog over the last 10 years. Come back often, there's always great new food & recipes coming out of my St. John's, Newfoundland kitchen!

Real Food Recipes, For Real People

Sign up for our free newsletter to never miss any of the new recipes from my family's kitchen. Get seasonal cooking & baking suggestions, giveaway alerts, PLUS recipe round-ups for holidays and occasions too!